Baking

An egg from a domestic fowl (common hen or chicken) or duck is 30-40% yolk and 60-70% white (albumen) by weight. For baking purposes we do not usually need great precision, so we can assume the same proportions by volume.

The albumen is mostly protein and water, and the yolk is an emulsion of fat, protein and water, so if no yolk is used a little replacement fat or oil should be added as a substitute, and more egg white used in proportion to the amount of yolks left out.

If a recipe requires N eggs an equivalent is roughly = 1.3 x N of egg whites plus about N teaspoons oil.

The more eggs a recipe has, and the bigger the proportion of overall ingredients they are, the more rough this approximation will be, as it makes quite a few assumptions.

For simple cakes it may work, but probably not for the very egg rich Choux pastry (profiteroles, chocolate eclairs etc). Also the flavour will be less rich.

That depends upon the type of flour and it's moisture content. Because of this fact, recipes for bread based on volume often can't be reliably repeated with the same result. Weight, on the other hand - the weight of the liquid and the weight of the flour - is more reliable.

Yes! For each ounce of unsweetened chocolates (where 1 ounce = 1 square), you can use 1 2/3 ounces of semisweet chocolate AND reduce the amount of sugar that is being used in the recipe by 2 teaspoons.

1 square = 1 ounce = 1/3 cup of chocolate chips

That conversion, though, is a bit tricky. If you do not have unsweetened chocolate, it is actually easier to substitute it the following way:

For each ounce of unsweetened chocolate, use 3 tablespoons of unsweetened cocoa AND 1 tablespoon or either butter, margarine, or shortening.

Gluten is a binding agent. It keeps baked goods from falling apart and being crumbly.

Rare: 11 minutes per 450g/1lb Medium: 14 minutes per 450g/1lb Well done: 16 minutes per 450g/1lb

So that's:

Rare = 11 x 4 = 44 minutes

Medium = 14 x 4 = 56 minutes

Well done = 16 x 4 = 64 minutes

• You get curd from milk.
• Curds are a dairy product obtained by curdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
• In the Indian subcontinent etc., the word "curd" is widely used to refer to what is known as "yogurt".

Yellow leaves are usually a sign of overwatering.

Greaseproof paper is the British name for what Americans call waxed paper.

The word used for the action of bread rising is proof; rising bread is proofing. the climate controlled box you put yeast dough in to rise is called a proofer.

A sachet d'epices is made by tying seasonings together in a cheesecloth. a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and optionally, garlic.

Just put it in the oven to bake it at 350 degrees for an hour per 3 pounds.

No!!! You can not use wax paper to bake chicken.

no use a cooking bag/oven bag

Castor sugar is simply white sugar (sucrose) that has been ground so that the granules are smaller and finer. This makes it dissolve or blend more readily because there is more total surface area for the same weight of sugar that can be exposed to the medium (liquid, butter, egg whites) to which it is added.

well to be exact you would need: 10 nails, 10 fingers, 2 hands, 2 arms which all re part of a living bodies, if you need to find a living body order online go to bodiesbreathing@living.org . You will also need a sharp "tin with no lid opener", which if you need to order go to: tinproblemsolved@cookchef.com . once you have the correct equipment brain storm and go on your instincts. p.s. have an adult present at all times while ordering and reciving, good luck!

Yes, the cupcake cups are made to be used in the oven.

1.5 cup

1 cup = 16 tablespoons

1 tablespoon = 0.06 cup

Yes.

Both appliances provide equally satisfactory results when used properly.

If you wish to substitute agave nectar for white sugar the equivalent is 2/3 cup of agave nectar for each cup of sugar. You should also lessen the amount of liquid used in a recipe by 1/4 cup.

Petit fours should be portioned into bite-sized pieces, typically around 1 to 2 inches in size, to ensure they are easy to eat in one or two bites. It's important to use a sharp knife for clean cuts, especially if they are layered or coated in icing. Arrange them aesthetically on a serving platter, and consider varying the shapes and colors for visual appeal. Finally, keep them covered until served to maintain freshness.

Depending on the exact type of sugar and how hard it is packed down that could be approximately 2 cups.

depends soley on the desity of the liquid in the gallon.

There are a number of ingredients which can be used to provide the fat in baked goods. It often depends on what you are baking. Some of the most common fats for baked goods are butter, margarine, shortening, vegetable oil and lard (lard is rendered animal fat, and makes excellent pie crusts). Some that have more recently begun being used are coconut oil and olive oil.

Flaky Pie Crust recipe

This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later.

In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Ingredients

2 1/2 cups (310 grams) white flour

1 teaspoon (6 grams) salt

1 teaspoon (4 grams) sugar (optional)

1 cup cold (225 grams) butter

3 Tablespoons cold water

(If Using whole wheat flour use Half the recipe for same two pie results)

Procedure

Whisk flour, salt and sugar together in a deep bowl.

Cold butter into small pieces and add to the flour mixture.

Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.

Cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.

Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.

Chill the dough for 10-20 minutes.

Cut the dough evenly in half.

On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

1 1/3 cups semi-sweet cho chips